Qalat Daqqa Chocolate “Kielbasa”
- Details
This recipe was inspired by the chocolate kielbasa in Kachka, a cookbook from the Portland, Oregon restaurant of the same name. We first tried it at a Tom Douglas Cookbook Socials and were instantly taken with the unique recipe. Don’t be turned off by the unusual name! Think of it as the best fudge you never knew you needed in your life.
Of course, we couldn’t resist the opportunity to play with the recipe, adding some spices and dried fruit for a bit more texture and flavor. Qalat Daqqa, also known as Tunisian Five Spice, is one of our most underused blends. It’s great as a rub or in stews and tagines, but absolutely sublime in sweet applications pairing especially well with anything chocolate. This is a great recipe to make for holiday giving or for parties. It’s easy to make, and you can finish it the day before you need it.
Qalat Daqqa Chocolate "Kielbasa"
Ingredients
- 2 cups smashed plain cookies (shortbread, tea biscuits, or graham crackers), about 4 oz
- 2/3 cup chopped toasted nuts (hazelnuts, pecans, walnuts or pistachios)
- 1/2 cup butter (one stick)
- 3/4 cup sweetened condensed milk
- 4-1/2 oz dark chocolate, broken into small pieces
- 1 tablespoon Valrhona Cocoa Powder
- 2 teaspoons Qualat Daqqa, ground
- 3/4 teaspoon salt
- 1/2 cup dried apricots, chopped (can also use figs, cherries, or cranberries)
- 1/4 cup powdered sugar
Instructions
- Break cookies into pieces no larger than a blueberry. Pour into a large bowl. Add chopped nuts, mixing well. In a medium saucepan over low heat, melt butter. Once melted, add condensed milk, chocolate pieces, cocoa powder, salt and Qalat Daqqa. Whisk until smooth.
- Pour chocolate mixture over cookie/nut mixture and stir until combined. Set aside until it has cooled to room temperature.
- While waiting for the mixture to cool, lay out two 18 inch long pieces of foil and top each piece with a sheet of either wax paper or parchment paper. When mixture is cool, divide it into two portions, one for each piece of paper. Using your hands and the paper, shape and roll the mixture into a sausage-shaped log, up to 12 inches long, and no more than 3 or 4 inches wide. Roll the mixture up in the paper, then wrap it in the piece of foil, making sure that the log is even throughout. Then use the foil to twist the ends tightly.
- Refrigerate for at least an hour, then check to make sure that the logs are firming evenly. If needed, you can reroll the logs to smooth them further, without having to remove the paper/foil. Refrigerate until set, at least 2 hours, or even a couple of days.
- When ready to serve, unwrap them on a cutting board. Sprinkle with powdered sugar, being sure to turn the log to coat all sides. (This makes it look like a cured sausage.)
- Shake off any excess, then use a serrated knife to cut slices.
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
Cuban Black Bean Burger
There are many veggie burger recipes out there, but we have a fondness for this one. With protein-rich black beans and quinoa, this is a veggie burger with some substance. We added our savory Cuban …
Holiday Pepper Biscotti
These crunchy treats were a clear favorite from our holiday baking sessions this year. Boasting festive pops of cranberry and pistachio, these little gems get an extra dose of pizzazz from our Holiday Pepper Blend …
Steamed Cuban Beef Buns (with Chicken Stock)
At one time, Havana’s Chinatown was the largest Chinatown in Latin America. The large influx of Chinese workers also brought food traditions such as dumplings, chow mein, egg rolls and fried rice which still linger …
Summer Vegetable Pasta Bake
For summer gatherings, this healthy pasta bake offers an easy way to keep a large group fed and get in some vegetables along with the burgers and brats. Using a medley of fresh summer vegetables, …
Leave a Comment